Lemon Herb Chicken with Roasted Root Vegetables and Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken with Roasted Root Vegetables and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Root Vegetables and Toasted Almonds

Enjoy a vibrant plate of lemon-infused chicken paired with a medley of roasted root vegetables and a sprinkling of toasted almonds. This dish harmonizes zesty citrus and aromatic herbs with the natural sweetness of carrots and parsnips, all accented by a satisfying crunch from almonds.

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NUTRITION

333kcal
Protein
31g
Fat
14.7g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 cup Parsnip (diced)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Toasted Almonds

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss diced carrot and parsnip with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, chopped rosemary, and thyme.

  • 5

    Heat a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden.

  • 6

    Add lemon juice to the skillet and allow it to deglaze the pan, letting the chicken finish cooking through.

  • 7

    Once both chicken and vegetables are ready, plate the chicken on top of the roasted vegetables and sprinkle with toasted almonds for crunch.

  • 8

    Garnish with additional fresh herbs if desired and serve warm.

Lemon Herb Chicken with Roasted Root Vegetables and Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken with Roasted Root Vegetables and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Root Vegetables and Toasted Almonds

Enjoy a vibrant plate of lemon-infused chicken paired with a medley of roasted root vegetables and a sprinkling of toasted almonds. This dish harmonizes zesty citrus and aromatic herbs with the natural sweetness of carrots and parsnips, all accented by a satisfying crunch from almonds.

NUTRITION

333kcal
Protein
31g
Fat
14.7g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 cup Parsnip (diced)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Toasted Almonds

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss diced carrot and parsnip with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, chopped rosemary, and thyme.

  • 5

    Heat a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden.

  • 6

    Add lemon juice to the skillet and allow it to deglaze the pan, letting the chicken finish cooking through.

  • 7

    Once both chicken and vegetables are ready, plate the chicken on top of the roasted vegetables and sprinkle with toasted almonds for crunch.

  • 8

    Garnish with additional fresh herbs if desired and serve warm.